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Hearty Peanut Soup with Chicken
Spicy
Hearty Peanut Soup with Chicken

with Kidney Beans and Sesame Flatbreads

8 min
Difficulty: 2/3
African

Rich peanut butter and fibre-loaded kidney beans make for a creamy, filling soup. The golden sesame seed flatbreads are perfect for dipping. You'll want to make this one when you feel like loading up on veggies. Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Sweet potato • Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Green pepper • Yellow onion • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Sesame seeds • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten
Peanuts

Utensils

Baking Sheet
Large Pot
Measuring Spoons
Strainer
Whisk
Measuring Cups
Silicone Brush
Medium Bowl

Tags

Spicy
Ingredients
Kidney Beans

Kidney Beans

1 unit(s)

Green Bell Pepper

Green Bell Pepper

1 unit(s)

Sweet Potato

Sweet Potato

2 unit(s)

Chili-Garlic Sauce

Chili-Garlic Sauce

1 tbsp

Yellow Onion

Yellow Onion

1 unit(s)

Indian Spice Mix

Indian Spice Mix

9 g

Peanut Butter

Peanut Butter

2 unit(s)

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Soy Sauce

Soy Sauce

2 tbsp

Flatbread

Flatbread

2 unit(s)

Cilantro

Cilantro

7 g

Sesame Seeds

Sesame Seeds

9 g

Chicken Breast Tenders

Chicken Breast Tenders

310 g

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

2 tbsp

Preparation
1
Prep

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut sweet potatoes into 1/2-inch pieces.
  • Peel, then cut onion into 1/2-inch pieces.
  • Roughly chop cilantro.
  • Drain beans.

2
Start soup

  • Heat a large pot over medium-high.
  • When the pot is hot, add 1 tbsp (2 tbsp) oil, then onions.
  • Cook 2-3 min, stirring occasionally, until slightly softened.
  • Add chili-garlic sauce and Indian Spice Mix. Cook 30 sec, stirring constantly, until fragrant. 

3
Make soup base and cook chicken

  • Meanwhile, to medium bowl, add soy sauce, peanut butter, stock powder and 1 cup (2 cups) hot water. Whisk until smooth.
  • Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
  • Remove from heat.

4
Finish soup

  • To the pot with onions, add beans, sweet potatoes, peppers, soup base and 1 cup (1 1/2 cups) water. Bring to a boil over high. 
  • Once boiling, reduce heat to medium. Season with salt and pepper.
  • Cover and cook 10-12 min, stirring occasionally, until veggies are tender. Season with salt and pepper.

5
Toast flatbreads

  • Meanwhile, arrange flatbreads on an unlined baking sheet.
  • Brush tops with 1 tbsp (2 tbsp) oil. Season with salt, then sprinkle with sesame seeds. Gently press down on sesame seeds to adhere.
  • Broil in the middle of the oven for 3-5 min, until sesame seeds are golden. (TIP: Keep an eye on them so they don't burn.)

6
Finish and serve

  • Quarter flatbreads.
  • Divide soup between bowls.
  • Top with chicken. Sprinkle cilantro over top.
  • Serve flatbreads alongside for dipping.

7

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove from heat.

8

Top bowls with chicken.

Nutrition per serving

1250

kcal

Calories

52

g

Fat

7

g

Saturated Fat

149

g

Carbohydrate

19

g

Sugar

26

g

Dietary Fiber

76

g

Protein

125

mg

Cholesterol

2760

mg

Sodium

0

g

Trans Fat

2450

mg

Potassium

350

mg

Calcium

12.5

mg

Iron

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